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Vegan Creamy Avocado Basil Zucchini Noodles

Vegan Creamy Avocado Basil Zucchini Noodles

Bright, chilled zucchini “zoodles” tossed in a silky avocado-basil pesto — light enough for hot nights, filling enough for dinner. Yes, it looks gourmet, and yes, you can make it in five minutes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: DINNER, Main Course
Cuisine: American, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 –4 medium zucchinis look for firm, medium-sized ones
  • 2 ripe avocados choose slightly soft ones for creaminess
  • 2 cups fresh basil packed
  • 3 –4 cloves garlic adjust to taste
  • Juice of 1 lemon about 2 tbsp
  • 1/4 cup hemp seeds or pine nuts for richness
  • Sea salt + red pepper flakes to taste
  • Optional: nutritional yeast extra hemp seeds, or a drizzle of good olive oil for serving

Equipment

  • Food processor (for the creamiest pesto) — essential.
  • Spiralizer or julienne peeler (to make zoodles).
  • Large mixing bowl and tongs.
  • Measuring spoons/cups and a sharp knife.
  • FYI: You can use a handheld spiralizer or a vegetable peeler if you don’t own a big spiralizer. I do both depending on my mood.

Method
 

  1. Spiralize the zucchinis
  2. Cut the zucchini ends, spiralize into noodles, and break them into manageable strands. Put the zoodles in a large bowl and set aside. If you want less moisture, pat them with paper towel for a few seconds.
  3. Make the avocado-basil sauce
  4. Add avocados, basil, garlic, lemon juice, hemp seeds, a pinch of salt, and red pepper flakes into the food processor. Blend on high until silky and smooth. Stop and taste; add salt or lemon as needed.
  5. Toss and serve
  6. Pour the pesto over the zoodles and toss thoroughly so every strand gets coated. Serve immediately with extra hemp seeds or a sprinkle of nutritional yeast. Eat right away for best texture.
  7. Pro move: If you plan to eat later, keep the sauce and zoodles separate and toss just before serving.

Notes

Nutrition (per serving — approximate)

  • Calories: 280 kcal
  • Carbohydrates: ~19 g
  • Protein: ~9 g
  • Fat: ~21 g (healthy fats from avocado + seeds)
  • Fiber: ~10 g
  • Potassium & vitamins: High in vitamin A, C, and potassium thanks to zucchini and avocado
This meal gives you satisfying fats and decent protein for a raw dish. It keeps energy steady and won’t feel like a diet aftertaste.